A neighbor and I were conspirators (or should I say codependents?) on a couple of huge beefstake tomato plants this summer. Well, they started to really started to take off again in the fall and had thousands of hard little green tomatoes by the end of November. Trouble is, an unexpected freeze hit our desert area so I decided to chop the bushes down before they got messy.
Our first reaction was, "What a shame that we lost all those tomatoes" and "We'll just have to throw them out." But someone in the neighborhood told of how his mother, a century ago up in Montana, put green tomatoes in the root cellar every fall, and how they ripened and were eaten in the snowy winter months.
I don't have a root cellar, but we were going away for a month, so after cooking some up as fried green tomatoes, others as green tomato soup, and freezing some to use later, I saved some of the green guys in baskets on the kitchen table, closed the blinds, turned the heater off, and left on vacation, forgetting all about them.
When we returned, it was quite a surprise to see that they were still there, but lots of them were orange, as shown below. I set them aside again in as cool a place as I could find out of direct sunlight, and by now all of them have ripened into a rich bright red.
Actually, almost all of them have been eaten by now. The smaller ones were perfect in stir-fry, as they were firm enough to hold together, yet tender and sweet enough to enjoy.